Scotch Woodcock

Ingredients

• five hard-boiled eggs
• one table-spoonful of anchovy paste
• a grain of cayenne
• half a teaspoonful of salt
• two table-spoonfuls of butter
• one table spoonful of flour
• one cupful of milk
• six smaL slices of bread

Method

1. 1

   Chop the eggs rather fine.

2. 2

   Boil the milk.

3. 3

   Beat the flour and butter to a cream, pour the boiling milk over it, stir until it begins to boil, then add the other ingredients and simmer for three minutes.

4. 4

   Toast the bread, lay it on a hot dish, pour the hot mixture upon it, and serve without delay.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 208. The excerpt below is the record exactly as published.

Scotch Woodcock. To provide a quantity sufficient for six persons there will be required five hard-boiled eggs, one table-spoonful of anchovy paste, a grain of cayenne, half a teaspoon- ful of salt, two table-spoonfuls of butter, one table spoonful of flour, one cupful of milk, and six smaL slices of bread. Chop the eggs rather fine. Put the milk on to boil. Beat the flour and butter to a cream, in a small sauce- pan ; and when the milk begins to boil, pour it over the mixture of flour and butter. Put the saucepan on the stove, and stir the contents until they begin to boil ; then add the other ingredients, and simmer for three minutes. During the cooking toast the bread, and lay it on a hot dish. Pour the hot mixture upon it, and serve without delay. * Anchovy Toast. First open a jar of anchovy paste. Cut each of half a dozen slices of light, stale bread into three parts. Put half a cupful of butter into a pan of hot water, and let it stand and melt until sediment falls to the bottom of the cup ; then pour the clear butter into a small frying- pan, and let it heat slowly to the boiling-point. Put the pieces of bread into this butter, and brown them slightly on both sides. Spread the paste on the toast, and serve immediately. CHEESE DISHES. 399 CHEESE DISHES. * Cheese au Gratin. FOR this dish there should be used as many little dishes in which eggs are baked as there are persons to be provided for. If it be inconvenient to use egg-dishes, take any small fancy dishes. The materials required for six persons are: four eggs, one cupful of grated cheese, half a teaspoonful of salt

Cook this with the app: pantry check, scaling, and the assistant.